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Posts by Chefross

I had half a day off on Sunday, so I thought I'd go out for corned beef and cabbage this year. I went to a casino to play for a couple hours and ate at their buffet. I have to say that without a doubt this had to be the worst corned beef I have ever eaten. Having cooked many many pounds of the stuff in my career, I can attest to the problems that can arise. There was no heating lamp to keep the brisket warm on the carving station. The cook had no clue how to...
You're right Rich......Perhaps the word "Gimmick" is not appropriate here. What I'm trying to get at here is that the public wants to have that perfect knife set because some Chef they saw on TV is hawking them. As you said even Chefs don't know how to utilize their own knives, let alone a home cook.   Really....what does a home cook need with a professional knife set? Too many ways to cut themselves.  Your quote:   "A long slicer, 240mm or longer, allows you to...
The use of slicers in the home kitchen is a gimmick the companies use to get you to buy their product.   As Chefs we have in our kits a knife for every use....everything from a bird's beak for garnish work, all the way up to a meat cleaver. A slicer is another tool for slicing. It is long, slender, and thin for a purpose, same as a Chef's knife is the way it is. To a Chef it is an extension of their hand. The knife is chosen the same way one would go out and...
There are many examples of cheese and seafood. This is not something strange or something that some one said should avoided. Coquilles St. Jacque is scallops with a creamy wine sauce with Gruyere added. Shrimp with white wine and garlic over pasta is almost always finished with freshly grated Parmesan. Calamari tubes stuffed with ricotta Put a cheese sauce over any grilled fish.   It depends on what kind of cheese then.........
The fillings used in the cake should be tight enough and the cake, should be firm enough to hold up. With the tiers, wooden or plastic dowels are used to hold the layers in place. Each layer, has its' own cardboard liner. With all of this in place the fillings should not matter at all.   If this is your first attempt at making a tiered cake, I suggest you do a little online  research to help.
The answer is yes but.....   Real (cooked) bacon need not be refrigerated as long as the fat has been rendered from it. If the baked good recipe requires some kind of fat, then the addition of the bacon grease can add flavor too. So the answer would lie in checking the bacon you bought, and maybe cook it a little more and go from there.
Kobe Beef is a product unique to Japan. Anything else would not be considered the real thing. I'm not even sure it is available in the US.   Kobe style has taken hold here though....but the two are decidedly different .       The popularity of Kobe beef in the United States has led to the creation of "Kobe-style" beef, taken from domestically raised Wagyū crossbred with Angus cattle, to meet the demand. Farms in the U.S. and Britain have attempted to...
I'm the one in my family who always remembers birthdays, anniversaries, etc........I grew up during a time when respect was earned, and people had more responsibility to each other.   I absolutely detest....."Eh no problem..." as an answer instead of "Thank you." If it were a problem, then why did you do it? Are you being a martyr?
If I may.....   Iceman....Unfortunately those "petti-biases" are still held in regard by a large majority of the population if they can take down Pete's sales by so much. Tattoos have had a bad rap for so long with the belief that people who have them are, for whatever reason, "tainted" and should be avoided because "... those kind of people..." are nothing but trouble. This stereotype has been handed down from generation to generation. Only until recently...
#1 would not be in your best interests as FOH is a job in itself, irrespective of what you are looking for....and that is to cook. #2 although it is seasonal would get you some good real hands on experience. #3 would also give you some invaluable experiences.   May I suggest you stop, or at least put on hold, your fine dining aspirations for now and concentrate on your skills in the kitchen. Acquiring these skills and doing them well will allow you to be able...
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